Name: Cornbread Dressing
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 2 pans of day old savory cornbread (torn into chunks); 2 tablespoons organic unsalted butter; 3/4 cup of extra virgin olive oil (plus more as needed); 1 1/2 bunches of organic celery stalks and leaves (chopped); 1 large granny smith apple (diced); 2 large yellow onions (diced); 8 ounces of white mushrooms (diced); 1 bunch of flat-leaf (Italian parsley, stems and leaves, diced, plus more for garnish); 1 jalapeño (seeded, finely diced); 3 garlic cloves (finely finely diced); 2 tablespoon dried oregano; 2 tablespoons cumin powder; 1 tablespoon chopped fresh thyme; 5 fresh sage leaves (chopped); 4 sprigs of rosemary; 2 teaspoon ground coriander; 1 teaspoon red pepper flakes; 2 cups low-sodium organic vegetable or chicken broth (divided); 2 tablespoons tamari; Splash of unfiltered apple cider vinegar; Sea salt and fresh cracked pepper

Scale

Ingredients

2 pounds of organic Brussels sprouts (stem ends trimmed off, quartered)
1/2 cup raw pecans
1 tablespoon grapeseed or safflower oil
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
1 teaspoon sea salt (plus more to taste)

Instructions

Preheat the oven to 350F and place a pan or casserole dish inside to heat up.
Quarter the Brussels sprouts and add them to the hot dish along with the pecans, grapeseed oil, salt, and pepper flakes. Toss the sprouts and nuts to coat. Drizzle with lemon juice. Bake until tender, and browned along the edges, about 20-30 minutes.
Remove from the oven and serve.